426 
The Practice of Cheddar Cheese Making, 
useful in the thorough cleansing of utensils. The pump can be 
cleaned without difficulty, by passing steam and water through it. 
The shaft also affords a ready means of driving the curd-mill, 
placed over the curd-cooler ; and in those dairies where butter is 
made, the power is available for driving the separator, churn, and 
butter-worker. The writer can, from experience of this appliance 
in his own dairy, testify to the immense saving of time and 
trouble, and the certainty with which good results can be ob- 
tained by this efficient and comparatively inexpensive system. 
In a well-managed dairy, where the cheese is properly 
cured as described, the thin cloths and bandages can be kept on 
the cheese for transit, as there is thus much less chance of 
damage ; and when the cloth is removed by the retailer or con- 
sumer, the cheese should open free from mould, mites, or cracks ; 
and should possess fine mellow texture, sweet aromatic flavour, 
and pure ricli buttery quality, retaining these characteristics if 
kept for years. 
